Olive Bread Fattoush with Jerusalem Artichokes

Ingredients

  • ½ cup crumbled feta cheese
  • 2 hard-boiled eggs, chopped
  • 2 cups fresh Italian parsley leaves
  • 2 medium tomatoes, cored and cut into ½-inch-thick wedges
  • 4 Persian cucumbers, cut into ½-inch-thick half-moons
  • 1/3 cup pitted Kalamata olives, slivered
  • ½ pound Jerusalem artichokes, cut into bite-size pieces
  • + 9 more ingredients
    • 5 tablespoons extra virgin olive oil
    • 4 slices olive bread, torn into bite-size pieces
    • 1 teaspoon ground cumin, toasted
    • 2 teaspoons ground sumac
    • 1 tablespoon harissa
    • 5 tablespoons lemon juice (from 3 lemons)
    • ½ teaspoon kosher salt
    • 2 tablespoons chopped garlic
    • 4 tablespoons (½ stick) unsalted butter

1. Preheat the oven to 350°F. 2. In a small sauté pan, warm the butter, garlic, and 1/4 teaspoon of the salt over low heat until the butter becomes frothy. Put the olive bread in a small mixing bowl and pour the butter mixture over it. Toss to coat the bread, and then spread it out in an even la...

View full recipe at SpringPad

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